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Dairy Free Vanilla Ice Cream

Dairy free vanilla ice cream with a silky, creamy texture made from full-fat coconut milk and pure vanilla extract. Warm-thicken, chill until cold, then churn and freeze for scoopable non-dairy vanilla frozen dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing (rest) 4 hours 20 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 27 oz full-fat coconut milk Use two cans total.
  • 0.5 cup granulated sugar Substitute maple syrup 1:1 if preferred.
  • 1 tbsp arrowroot or tapioca starch Choose one for thickening.
  • 2 tsp pure vanilla extract
  • 0.25 tsp salt
  • 1 tbsp coconut oil

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the vanilla base
  1. Whisk the full-fat coconut milk, granulated sugar (or maple syrup), arrowroot (or tapioca starch), vanilla extract, salt, and coconut oil in a saucepan until smooth.
  2. Heat the mixture over medium heat, whisking constantly, until the sugar dissolves and it thickens very slightly, about 5 minutes.
Chill
  1. Cool the mixture completely over an ice bath, stirring occasionally until no longer warm.
  2. Refrigerate at least 4 hours until very cold.
Churn and freeze
  1. Churn in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
  2. Transfer to a freezer-safe container and freeze until scoopable, about 2 hours, until firm enough to serve.

Notes

For the smoothest texture, make sure the base is fully chilled (no warmth) before churning, and scrape the churn bowl partway through to even out consistency. Store covered in the freezer for up to 2 months; thaw in the fridge 10 minutes for easier scooping. Freezing is required for proper scoopability. If you prefer a nut-free version, use the coconut milk base as written (already dairy-free and vegan-friendly).